KR102138833B1 - Vegetable fat composition with oleogel and hydrocolloid - Google Patents
Vegetable fat composition with oleogel and hydrocolloid Download PDFInfo
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- KR102138833B1 KR102138833B1 KR1020180132830A KR20180132830A KR102138833B1 KR 102138833 B1 KR102138833 B1 KR 102138833B1 KR 1020180132830 A KR1020180132830 A KR 1020180132830A KR 20180132830 A KR20180132830 A KR 20180132830A KR 102138833 B1 KR102138833 B1 KR 102138833B1
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- hydrocolloid
- oleogel
- fat composition
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- 239000000416 hydrocolloid Substances 0.000 title claims abstract description 83
- 239000000203 mixture Substances 0.000 title claims abstract description 75
- 235000019871 vegetable fat Nutrition 0.000 title claims abstract description 35
- 235000019197 fats Nutrition 0.000 claims abstract description 51
- 239000003760 tallow Substances 0.000 claims abstract description 37
- 238000010411 cooking Methods 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000021003 saturated fats Nutrition 0.000 claims abstract description 17
- 238000010828 elution Methods 0.000 claims abstract description 15
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- 239000003925 fat Substances 0.000 claims description 50
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 239000001993 wax Substances 0.000 claims description 18
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 17
- 239000000230 xanthan gum Substances 0.000 claims description 17
- 235000010493 xanthan gum Nutrition 0.000 claims description 17
- 229920001285 xanthan gum Polymers 0.000 claims description 17
- 229940082509 xanthan gum Drugs 0.000 claims description 17
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 16
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 16
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 16
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 16
- 229920002907 Guar gum Polymers 0.000 claims description 15
- 239000000665 guar gum Substances 0.000 claims description 15
- 235000010417 guar gum Nutrition 0.000 claims description 15
- 229960002154 guar gum Drugs 0.000 claims description 15
- 229920002148 Gellan gum Polymers 0.000 claims description 14
- 235000010418 carrageenan Nutrition 0.000 claims description 14
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- 229920001525 carrageenan Polymers 0.000 claims description 14
- 229940113118 carrageenan Drugs 0.000 claims description 14
- 235000010492 gellan gum Nutrition 0.000 claims description 14
- 239000000216 gellan gum Substances 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 14
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 13
- 229940072056 alginate Drugs 0.000 claims description 13
- 235000010443 alginic acid Nutrition 0.000 claims description 13
- 229920000615 alginic acid Polymers 0.000 claims description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 13
- 238000004090 dissolution Methods 0.000 claims description 9
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- 235000015278 beef Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
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- 239000012178 vegetable wax Substances 0.000 claims description 2
- 235000019737 Animal fat Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 7
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- 230000037406 food intake Effects 0.000 abstract 1
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- 235000021067 refined food Nutrition 0.000 description 8
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- 235000019519 canola oil Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
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- 239000007787 solid Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000021081 unsaturated fats Nutrition 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
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- 230000002411 adverse Effects 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
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- 230000014759 maintenance of location Effects 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
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- 238000001723 curing Methods 0.000 description 1
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- 239000008169 grapeseed oil Substances 0.000 description 1
- 235000021083 high saturated fats Nutrition 0.000 description 1
- 229920001477 hydrophilic polymer Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5036—Carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5054—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/506—Guar
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 올레오젤과 하이드로콜로이드가 혼합하여 제조된 식물성 지방 조성물 및 여기에 우지가 혼합된 지방 조성물에 관한 것으로, 동물성 지방을 대체할 수 있고, 이를 통해 다량의 포화지방 섭취를 방지할 수 있어 건강 지향적이다. 또한, 육류 가공품에 첨가하였을 경우, 조리 용출도가 개선되므로 고품질의 육가공 제품 제조에 기여할 수 있다. The present invention relates to a vegetable fat composition prepared by mixing oleogel and hydrocolloid and a fat composition mixed with tallow, which can replace animal fat, thereby preventing ingestion of a large amount of saturated fat. Health-oriented. In addition, when added to a processed meat product, the cooking elution rate is improved, which can contribute to the manufacture of high quality meat products.
Description
본 발명은 올레오젤과 하이드로콜로이드가 혼합하여 제조된 식물성 지방 조성물 및 여기에 우지가 혼합된 지방 조성물에 관한 것이다. The present invention relates to a vegetable fat composition prepared by mixing oleogel and hydrocolloid and a fat composition mixed with tallow.
최근 1인 가구의 증가 및 즉석 식품을 기반으로 한 다양한 가공식품들이 개발되고 있으며, 특히 함박스테이크, 떡갈비, 햄버거 패티 등 육류를 기반으로 한 가공식품의 소비는 꾸준히 증가하고 있다. 하지만, 육류가공품에 사용되는 지방은 주로 포화지방을 함유한 동물성 지방으로, 이를 다량 섭취할 경우 건강에 악영향을 끼친다. 이에 불포화 지방의 함량이 높은 식물성 유지에 대한 관심이 높아지고 있다.Recently, various processed foods based on the increase of single-person households and ready-to-eat foods have been developed, and consumption of processed foods based on meat such as hamburger steak, rice cake ribs, hamburger patties, etc. has been steadily increasing. However, fats used in meat products are mainly animal fats containing saturated fats, and when consumed in large amounts, they adversely affect health. Accordingly, interest in vegetable fats and oils having a high content of unsaturated fats is increasing.
그러나, 동물성 지방을 식물성 유지로 대체하는 경우 점도가 낮아 가공상 문제가 생길 수 있으며, 저장 중 높은 산패(rancidity) 문제를 초래한다. 또한, 기존의 에스테르화, 경화, 분별 등의 방법을 통해 액체 상태의 식물성 유지를 고체 상태로 전환시킬 수 있으나, 이는 오히려 화학적 조성 변화에 기인한 포화 및 트랜스 지방 생성에 대한 우려가 있다.However, when animal fats are replaced with vegetable fats and oils, the viscosity may be low, resulting in processing problems, resulting in a high rancidity problem during storage. In addition, it is possible to convert the vegetable oil in a liquid state to a solid state through methods such as esterification, curing, and fractionation, but there is a concern for the production of saturated and trans fats due to chemical composition changes.
한편, 대표적인 육가공식품인 패티(patty)의 품질은 조리 용출도(cooking loss)에 의해 영향을 받는다. 패티의 가열 조리 후에 지방과 수분의 용출로 인하여 수축 및 변형이 일어나는데, 이는 제품의 중량 손실 및 단단한 식감을 초래하여 소비자의 기호도를 떨어뜨리는 원인이 된다. 따라서, 육가공식품의 품질 개선을 위해서는 포화지방의 감소 뿐만 아니라 조리 용출도를 개선시킬 수 있는 기술이 요구되는 실정이다. On the other hand, the quality of patty, a typical meat processed food, is influenced by cooking loss. After the patty is heated and cooked, shrinkage and deformation occur due to elution of fat and moisture, which causes loss of weight and tight texture of the product, which degrades consumer preference. Therefore, in order to improve the quality of processed meat products, there is a need for a technique capable of improving not only the reduction of saturated fat but also the cooking elution.
본 발명은 포화지방을 저감시킬 수 있는 동물성 유지 대체재를 제공하고자 한다. 또한, 본 발명은 동물성 유지 대체재가 첨가된 육류 가공품의 조리 용출도를 개선시켜 품질이 향상된 육류 가공품을 제공하고자 한다.The present invention is to provide an animal fat substitute that can reduce saturated fat. In addition, the present invention is to improve the elution of cooking of meat products to which animal fat substitutes have been added to provide improved quality meat products.
본 발명은 올레오젤(Oleogel)에, 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상의 하이드로콜로이드(Hydrocolloid)가 혼합되어 있는 것을 특징으로 하는 식물성 지방 조성물을 제공한다.In the present invention, to oleogel, guar gum, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum, alginate It provides a vegetable fat composition, characterized in that any one or more hydrocolloids (Hydrocolloid) selected from the group consisting of the mixture.
본 발명의 식물성 지방 조성물에 있어서, 상기 올레오젤은, 바람직하게 식물성 유지와 왁스를 혼합하고 70~120℃ 에서 균질화한 후, 상온에서 겔화(gelation)가 이루어질 때까지 냉각시켜 제조한 것이 좋다.In the vegetable fat composition of the present invention, the oleogel is preferably prepared by mixing vegetable fats and waxes, homogenizing at 70-120° C., and cooling until gelation is achieved at room temperature.
본 발명의 식물성 지방 조성물에 있어서, 상기 식물성 지방 조성물은, 바람직하게 포화지방 대체용인 것이 좋다.In the vegetable fat composition of the present invention, the vegetable fat composition is preferably substituted for saturated fat.
한편, 본 발명은 올레오젤, 하이드로콜로이드 수용액 및 우지(beef tallow)를 혼합하여 제조되는 지방 조성물을 제공하는데, 여기서 상기 올레오젤은, 식물성 유지와 식물성 천연 왁스를 혼합한 후, 균질화시키고, 냉각시켜 제조한 것임을 특징으로 하고, 상기 하이드로콜로이드(Hydrocolloid) 수용액은, 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상의 하이드로콜로이드(Hydrocolloid)를 물에 녹여 제조한 것임을 특징으로 한다.Meanwhile, the present invention provides a fat composition prepared by mixing oleogel, a hydrocolloid aqueous solution, and beef tallow, wherein the oleogel is homogenized after mixing vegetable oil and vegetable natural wax, It is characterized by being prepared by cooling, and the hydrocolloid (Hydrocolloid) aqueous solution is guar gum, carboxymethyl cellulose, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum ), characterized in that it is prepared by dissolving at least one hydrocolloid selected from the group consisting of alginate (Hydrocolloid) in water.
본 발명의 지방 조성물에 있어서, 상기 하이드로콜로이드 수용액은, 바람직하게 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상을 0.1~5.0%(w/v)의 농도로 함유하고 있는 것이 좋다.In the fat composition of the present invention, the aqueous hydrocolloid solution, preferably guar gum, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum, It is preferable to contain any one or more selected from the group consisting of alginate in a concentration of 0.1 to 5.0% (w/v).
본 발명의 지방 조성물에 있어서, 상기 올레오젤, 하이드로콜로이드 수용액 및 우지는, 바람직하게 20~25 : 55~65 :10~20의 중량비로 혼합하는 것이 좋다.In the fat composition of the present invention, the oleogel, hydrocolloid aqueous solution and tallow are preferably mixed in a weight ratio of 20 to 25:55 to 65:10 to 20.
한편, 본 발명은 고기에 상기 지방 조성물을 첨가하여 제조된 것을 특징으로 하는 포화 지방이 저감된 육가공제품을 제공한다. 이때, 상기 육가공제품은 바람직하게 패티(patty)일 수 있다. On the other hand, the present invention provides a meat-processed product with reduced saturated fat, characterized by being prepared by adding the fat composition to meat. At this time, the meat product may be preferably a patty (patty).
본 발명은 동물성 지방을 대체할 수 있는 식물성 지방 조성물을 제공하는데, 이를 통해 다량의 포화지방 섭취를 방지할 수 있어 건강 지향적이다. The present invention provides a vegetable fat composition that can replace animal fat, through which it is possible to prevent the intake of a large amount of saturated fat is health-oriented.
또한, 본 발명의 지방 조성물은 육류 가공품에 첨가하였을 경우, 조리 용출도가 개선되므로 고품질의 육가공 제품 제조에 기여할 수 있다. In addition, when the fat composition of the present invention is added to a processed meat product, the cooking dissolution degree is improved, which may contribute to the production of a high-quality processed meat product.
도 1은 카놀라유에 비즈 왁스를 첨가하여 올레오젤을 만드는 과정을 나타낸 도면이다.
도 2는 하이드로콜로이드 수용액 농도가 0.3 %(w/v)인 본 발명 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점도 측정 결과이다.
도 3은 하이드로콜로이드 수용액 농도가 0.5 %(w/v)인 본 발명 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점도 측정 결과이다.
도 4는 본 발명 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 첨가에 따른 육가공제품(패티)에서 조리 용출도 값을 비교한 그래프이다. 1 is a view showing a process of making oleogel by adding bead wax to canola oil.
2 is a viscosity measurement result of the fat composition (oleogel + hydrocolloid + tallow) of the present invention having a hydrocolloid aqueous solution concentration of 0.3% (w/v).
3 is a viscosity measurement result of the fat composition (oleogel + hydrocolloid + tallow) of the present invention having a hydrocolloid aqueous solution concentration of 0.5% (w/v).
Figure 4 is a graph comparing the dissolution of cooking in meat products (patties) according to the addition of the fat composition (oleogel + hydrocolloid + tallow) of the present invention.
본 발명은 올레오젤(Oleogel)에, 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose, CMC), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상의 하이드로콜로이드(Hydrocolloid)가 혼합되어 있는 것을 특징으로 하는 '식물성 지방 조성물'을 제공한다. 또한, 본 발명은 상기 식물성 지방 조성물에 우지(beef tallow)를 추가로 혼합하여 제조되는 '지방 조성물'을 제공한다. The present invention, Oleogel, guar gum, carboxymethyl cellulose (carboxymethyl cellulose, CMC), carrageenan (carrageenan), xanthan gum (xanthan gum), gellan gum (gellan gum), alginate (alginate) It provides a'vegetable fat composition' characterized in that any one or more hydrocolloids (Hydrocolloid) selected from the group consisting of) are mixed. In addition, the present invention provides a'fat composition' prepared by further mixing beef tallow with the vegetable fat composition.
일반적으로 육가공식품에 함유되는 동물성 지방은 포화지방 함량이 높아 건강상 바람직하지 못한 문제점이 있었다. 이에 본 발명은 포화지방 함량이 높은 동물성 지방을 식물성 유지로 대체하여 포화지방 함량을 낮추었으며, 육가공식품에 적용 가능한 식물성 지방 조성물을 개발한 것이다. In general, animal fats contained in meat-processed foods have a high content of saturated fats, which is undesirable for health. Accordingly, the present invention is to reduce the saturated fat content by replacing animal fats with a high saturated fat content with vegetable fats, and to develop a vegetable fat composition applicable to meat processed foods.
본 발명에서 사용된 올레오젤(oleogel)은 식물성 유지에 왁스를 혼합해서 식물성 유지를 고체상태로 젤화시킨(gelation) 상태를 지칭한다. 또한, 하이드로콜로이드(hydrocolloid)는 친수성의 고분자 물질로서, 물과 섞으면 분산되어 점도를 높이거나 젤화되어, 식품에서 증점제 또는 젤화제로 널리 사용되는 물질이다. Oleogel (oleogel) used in the present invention refers to a state in which the vegetable fats and oils are gelled in a solid state by mixing wax with the vegetable fats and oils. In addition, hydrocolloid (hydrocolloid) is a hydrophilic polymer material, which is dispersed in water to increase the viscosity or gelation, and is a material widely used as a thickener or gelling agent in food.
본 발명에서는 상기에서 언급한 올레오젤과 하이드로콜로이드를 혼합하여 본 발명의 식물성 지방 조성물 (올레오젤+하이드로콜로이드)을 제조하였고, 여기에 동물성 지방 고유의 풍미를 더하고자 우지(beef tallow)를 더 첨가하여 본 발명의 지방 조성물 (올레오젤+하이드로콜로이드+우지)을 제조한 것이다. In the present invention, the vegetable fat composition (oleogel+hydrocolloid) of the present invention was prepared by mixing the aforementioned oleogel and hydrocolloid, and beef tallow was added to add the unique flavor of animal fat. The fat composition (oleogel + hydrocolloid + tallow) of the present invention was further added to prepare the composition.
본 발명에서 개발한 지방 조성물 (올레오젤+하이드로콜로이드+우지)을 패티에 적용한 결과, 조리 용출도가 개선됨을 확인할 수 있었다. 구체적으로, 본 발명에서 사용된 하이드로콜로이드는 패티에 첨가되는 본 발명 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점성을 높여 패티의 조리 용출도를 개선시킴을 확인할 수 있었던 것이다. 즉, 올레오젤에 하이드로콜로이드를 첨가하여 점성을 증가시켰으며, 이를 실제 육가공식품에 적용한 결과 육가공식품의 수분 보유력 및 지방 보유력이 유지되어 조리 용출도가 감소하는 효과를 확인한 것이다.As a result of applying the fat composition (oleogel + hydrocolloid + tallow) developed in the present invention to the patty, it was confirmed that the cooking elution degree was improved. Specifically, it was confirmed that the hydrocolloid used in the present invention improves the cooking dissolution degree of the patty by increasing the viscosity of the fat composition of the present invention (oleogel + hydrocolloid + tallow) added to the patty. That is, the hydrocolloid was added to the oleogel to increase viscosity, and as a result of applying this to the meat processed food, it was confirmed that the effect of cooking elution decreases because the water retention and fat retention of the meat processed food are maintained.
도 4는 하이드로콜로이드의 일종인 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose, CMC), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)을 각각 첨가하여 제조한 본 발명의 지방 조성물 (올레오젤+하이드로콜로이드+우지)을 패티에 첨가하여 조리 용출도 감소능을 확인한 결과인데, 대조군인 '우지' 또는 '우지+올레오젤' 샘플에 비해 하이드로콜로이드를 추가로 첨가하면 조리 용출도가 유의성 있게 줄어 드는 것을 확인할 수 있었다. Figure 4 is a type of hydrocolloid guar gum (guar gum), carboxymethyl cellulose (carboxymethyl cellulose, CMC), carrageenan (carrageenan), xanthan gum (xanthan gum), gellan gum (gellan gum), alginate (alginate), respectively Fat composition of the present invention prepared by adding (oleogel + hydrocolloid + tallow) is a result of confirming the ability to reduce cooking elution by adding to the patty, compared to the control'Uji' or'Uji + Oleogel' sample It was confirmed that when additional hydrocolloids were added, cooking dissolution was significantly reduced.
한편, 본 발명의 식물성 지방 조성물에 있어서, 올레오젤은, 바람직하게 식물성 유지와 왁스를 혼합하고 70~120℃ 에서 균질화한 후, 상온에서 겔화(gelation)가 이루어질 때까지 (바람직하게 1시간 이상) 냉각시켜 제조한 것을 사용하는 것이 좋다. 이렇게 제조된 올레오젤은 동물성 지방을 대체할 수 있다. 올레오젤은 상기와 같은 과정을 통해서 제조되는데, 다양한 종류 (카놀라유, 해바라기씨유, 포도씨유, 올리브류, 대두유 등)의 식물성 유지를 사용할 수 있다. 다만, 바람직하게는 카놀라유를 사용하는 것이 좋은데, 식물성 유지 중에서 포화지방이 가장 적고, 불포화지방을 가장 많이 함유하고 있기 때문이다. 또한, 왁스(wax)로는 다양한 종류의 왁스 (비즈왁스, 카타우바왁스, 칸델리나왁스 등)를 사용할 수 있는데, 바람직하게는 동물성 지방인 우지와 온도에 따른 점도 패턴이 비슷한 비즈왁스를 사용하는 것이 좋다. 왁스는 천연에서 유래된 식물성 물질인데, 녹는점 이상 온도에서 유지와 혼합 시 분산되고, 냉각시키면 결정화되어, 고체 형태의 올레오젤을 형성하는 역할을 수행할 수 있다.On the other hand, in the vegetable fat composition of the present invention, the oleogel is preferably mixed with vegetable oil and wax and homogenized at 70 to 120° C. until gelation is achieved at room temperature (preferably at least 1 hour or more). ) It is better to use those made by cooling. The oleogel thus prepared can replace animal fat. Oleogel is prepared through the above process, and various kinds (canola oil, sunflower seed oil, grape seed oil, olives, soybean oil, etc.) of vegetable oil can be used. However, it is preferable to use canola oil, since it has the lowest saturated fat among vegetable oils and contains the most unsaturated fat. In addition, various types of waxes (bead wax, catauba wax, candela wax, etc.) may be used as the wax. Preferably, beads wax having a similar viscosity pattern according to temperature with animal fat is used. It is good. Wax is a vegetable material derived from nature, which is dispersed when mixed with oil at a temperature above the melting point, crystallizes when cooled, and may serve to form a solid oleogel.
한편, 본 발명은 올레오젤, 하이드로콜로이드 수용액 및 우지(beef tallow)를 혼합하여 제조되는 지방 조성물을 제공하는데, 상기 올레오젤은, 식물성 유지와 식물성 천연 왁스를 혼합한 후, 균질화시키고, 냉각시켜 제조한 것임을 특징으로 하고, 상기 하이드로콜로이드(Hydrocolloid) 수용액은, 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상의 하이드로콜로이드(Hydrocolloid)를 물에 녹여 제조한 것임을 특징으로 한다.On the other hand, the present invention provides a fat composition prepared by mixing oleogel, a hydrocolloid aqueous solution and beef tallow, wherein the oleogel is mixed with vegetable oil and vegetable natural wax, homogenized, and cooled. It characterized in that it is prepared by, and the hydrocolloid (Hydrocolloid) aqueous solution, guar gum (guar gum), carboxymethyl cellulose (carboxymethyl cellulose), carrageenan (carrageenan), xanthan gum (xanthan gum), gellan gum (gellan gum) , Characterized in that it is prepared by dissolving at least one hydrocolloid selected from the group consisting of alginate in water.
본 발명의 지방 조성물에 있어서, 상기 하이드로콜로이드 수용액은, 바람직하게 하이드로콜로이드를 0.1~5.0%(w/v)의 농도로 함유하고 있는 것이 좋다. 0.1% 미만 첨가 시 점도 증가 효과가 미미하여 조리 용출도 저감 효과가 적고, 5.0% 이상 첨가 시 과도한 점도 증가로 제조 공정 및 최종 제품의 물성에 안 좋은 영향을 줄 수 있기 때문이다.In the fat composition of the present invention, the aqueous hydrocolloid solution preferably contains a hydrocolloid at a concentration of 0.1 to 5.0% (w/v). This is because the effect of increasing the viscosity when adding less than 0.1% is insignificant, so the effect of reducing cooking elution is small, and when adding more than 5.0%, excessive viscosity increase may adversely affect the properties of the manufacturing process and the final product.
또한, 본 발명의 지방 조성물은, 바람직하게 올레오젤, 하이드로콜로이드 수용액 및 우지를 20~25 : 55~65 : 10~20의 중량비로 혼합하는 것이 좋다. 올레오젤의 비율이 상기 범위보다 증가하면 불포화지방이 늘어나 영양학적 관점에서는 좋으나, 저장 중 산패 등의 문제가 야기될 수 있어 바람직하지 못하다. 또한, 우지의 비율은 상기 범위보다 낮출수록 포화지방을 저감화할 수 있어 바람직하기는 하나, 패티 반죽의 점도가 너무 낮아 중간 제조 공정이 어렵고, 최종 제품의 식감, 부착력 등의 문제점을 초래할 수 있어 바람직하지 못하다.In addition, the fat composition of the present invention, it is preferable to mix the oleogel, hydrocolloid aqueous solution and tallow in a weight ratio of 20 to 25: 55 to 65: 10 to 20. When the proportion of oleogel increases above the above range, unsaturated fat increases, which is good from a nutritional point of view, but it is not preferable because problems such as rancidity during storage may occur. In addition, as the ratio of tallow is lower than the above range, it is preferable because saturated fat can be reduced, but the viscosity of the patty dough is too low to make the intermediate manufacturing process difficult, and may cause problems such as texture and adhesion of the final product. Can't.
한편, 본 발명은 고기에 상기 지방 조성물을 첨가하여 제조된 것을 특징으로 하는 포화 지방이 저감된 육가공제품을 제공한다. 본 발명에서 '육가공제품'은 고기에 각종 첨가물을 첨가하여 가공된 제품을 지칭하기로 한다. 이때, 상기 육가공제품은 바람직하게 패티(patty)일 수 있다. On the other hand, the present invention provides a meat-processed product with reduced saturated fat, characterized by being prepared by adding the fat composition to meat. In the present invention,'processed meat' refers to a product processed by adding various additives to meat. At this time, the meat product may be preferably a patty (patty).
패티(patty)는 다진 고기 (소고기 또는 돼지고기 또는 이들의 혼합육)에 각종 양념을 넣고 동글납작하게 만들어 구운 요리를 지칭하는데, 통상적으로는 고소한 맛을 더 부여하기 위하여 우지를 첨가하여 만든다. Patty refers to a dish made of minced meat (beef or pork or a mixture of these) and baked flat with various seasonings. Usually, it is made by adding tallow to give a more savory taste.
그런데, 본 발명에서는 동물성 지방으로서 포화지방인 우지의 첨가량을 줄이고자, '올레오젤+하이드로콜로이드'로 구성된 식물성 지방 조성물을 만들었고, 여기에 우지를 더 첨가하여, 본 발명의 지방 조성물을 만든 것이다. 이 지방 조성물은 포화지방인 우지의 첨가량이 현저히 줄어들어 건강 지향적이고, 패티에 적용시 조리 용출도가 개선되어 우수한 관능을 유지할 수 있는 것으로 확인되었다. 특히, 하이드로콜로이드로 잔탄검을 사용한 경우, 다른 하이드로콜로이드를 사용한 경우에 비해 조리 용출도가 유의성 있게 개선됨을 확인할 수 있었다 (도 4 참조 요망). By the way, in the present invention, in order to reduce the amount of saturated fat tallow as animal fat, a vegetable fat composition composed of'oleogel + hydrocolloid' was prepared, and further tallow was added to make the fat composition of the present invention. . It was confirmed that this fat composition is health-oriented as the addition amount of tallow, which is saturated fat, is significantly reduced, and the elution rate of cooking is improved when applied to patties, thereby maintaining excellent sensory properties. Particularly, when xanthan gum was used as a hydrocolloid, it was confirmed that the cooking elution was significantly improved compared to the case where other hydrocolloids were used (see FIG. 4).
이하, 본 발명의 내용에 대해 하기 실시예 및 실험예에서 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 이와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the contents of the present invention will be described in more detail in the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical ideas.
[실시예 1 : 식물성 지방 조성물 (올레오젤+하이드로콜로이드)의 제조][Example 1: Preparation of vegetable fat composition (oleogel + hydrocolloid)]
본 실시예에서는 식물성 유지 중 불포화 지방산의 함량이 가장 높은 카놀라유와 식물성 천연 왁스인 비즈 왁스(bees wax)를 혼합하여 올레오젤(oleogel)을 제조하고, 상기 올레오젤과 하이드로콜로이드(hydrocolloid)를 혼합하여 식물성 지방조성물 (이하, '올레오젤+하이드로콜로이드'라고도 함)을 제조하고자 하였다. In this embodiment, an oleogel is prepared by mixing canola oil having the highest content of unsaturated fatty acids among vegetable oils and bees wax, which is a vegetable natural wax, and the oleogel and hydrocolloid are mixed. It was intended to prepare a vegetable fat composition (hereinafter also referred to as'oleogel + hydrocolloid') by mixing.
<올레오젤 제조><Oleogel production>
카놀라유 50 ml와 비즈 왁스 450 g 10%(w/w)을 90℃의 수조(water bath)에 넣고 왁스가 완전히 녹을 때까지 균질화시켰다(도 1). 왁스가 완전히 녹은 후 꺼내어 실온에서 1시간 냉각시켜 올레오젤로 만든 후, 5℃에서 냉장 보관하여 실험에 사용하였다.50 ml of canola oil and 450 g of
<하이드로콜로이드 수용액 제조><Preparation of aqueous hydrocolloid solution>
하이드로콜로이드인 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)을 각각 0.3 %(w/v) 또는 0.5 %(w/v) 물에 녹여 하이드로콜로이드 수용액을 제조하였다.Hydrocolloids of guar gum, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum, and alginate 0.3% (w/v), respectively Alternatively, a hydrocolloid aqueous solution was prepared by dissolving in 0.5% (w/v) water.
<식물성 지방 조성물 (올레오젤+하이드로콜로이드)의 제조><Preparation of vegetable fat composition (oleogel + hydrocolloid)>
상기에서 제조한 올레오젤과 각각의 하이드로콜로이드 수용액을 32 : 100의 중량비로 혼합하여 식물성 지방 조성물 (올레오젤+하이드로콜로이드)를 제조하였다. A vegetable fat composition (oleogel+hydrocolloid) was prepared by mixing the oleogel prepared above with each hydrocolloid aqueous solution in a weight ratio of 32:100.
[실시예 2: 지방 조성물 (올레오젤+하이드로콜로이드+우지) 제조][Example 2: Fat composition (oleogel + hydrocolloid + tallow) preparation]
상기 실시예 1에서 제조한 식물성 지방 조성물 (올레오젤+하이드로콜로이드)은 우지가 첨가되어 있지 않기 때문에, 실제 제품(예, 패티)에 적용시 고소한 맛이 떨어질 수 있다. 따라서, 상기 실시예 1에서 제조한 식물성 지방 조성물 (올레오젤+하이드로콜로이드)에 우지를 일부 첨가하여 고소한 맛이 강화된 지방 조성물 (올레오젤+하이드로콜로이드+우지)을 제조하고자 하였다.Since the vegetable fat composition (oleogel+hydrocolloid) prepared in Example 1 is not added with tallow, the savory taste may drop when applied to an actual product (eg, patty). Therefore, by adding a portion of tallow to the vegetable fat composition (oleogel + hydrocolloid) prepared in Example 1 was intended to prepare a fat composition (oleogel + hydrocolloid + tallow) with enhanced flavor.
올레오젤 (상기 실시예 1에서 제조), 각각의 하이드로콜로이드 수용액 (상기 실시예 1에서 제조) 및 우지(beef tallow)를 22.5 : 62.5 : 15의 중량비로 혼합하여 본 발명의 지방 조성물을 제조하였다. 즉, 올레오젤과 하이드로콜로이드를 혼합하여 제조한 식물성 지방 조성물에 우지를 더 첨가하여 하기 실제 제품에 사용하고자 하는 지방 조성물을 제조한 것이다. Oleogel (prepared in Example 1), each hydrocolloid aqueous solution (prepared in Example 1) and tallow (beef tallow) were mixed in a weight ratio of 22.5:62.5:15 to prepare the fat composition of the present invention. . That is, the fat composition to be used in the following actual product was prepared by adding more tallow to the vegetable fat composition prepared by mixing oleogel and hydrocolloid.
올레오젤과 하이드로콜로이드로 조성된 본 발명의 식물성 지방 조성물만을 사용하여도 동물성 지방 대체 효과를 얻을 수 있으나, 동물성 지방이 갖는 특유의 관능미를 부여하고자 본 발명에서는 본 발명에서 개발한 '식물성 지방 조성물'에 우지가 일부 첨가된 '지방 조성물'을 제조한 것이다. Although only the vegetable fat composition of the present invention composed of oleogel and hydrocolloid can be used, an animal fat replacement effect can be obtained, but in order to impart the unique sensuality of animal fat, in the present invention, the'vegetable fat composition developed in the present invention 'It is to prepare a'fat composition' with some Uji added.
[실험예 1 : 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점도 확인] [Experimental Example 1: Confirmation of the viscosity of the fat composition (oleogel + hydrocolloid + tallow)]
본 실험예에서는 상기 실시예 2에서 제조한 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점도를 확인하고자 하였다. 점도는 레오미터 점도계(shear rate 30/s)를 이용하여 55℃에서 측정하였다. 사용한 하이드로콜로이드는 각각 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose, CMC), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)이었다.In this experimental example, it was intended to confirm the viscosity of the fat composition (oleogel + hydrocolloid + tallow) prepared in Example 2. The viscosity was measured at 55°C using a rheometer viscometer (
하이드로콜로이드 수용액 농도가 0.3 %(w/v)인 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점도 측정 결과를 도 2에 나타내었다. 하이드로콜로이드 수용액 농도가 0.3 %(w/v)일 경우, 0.10 내지 0.15 Pa·s 범위의 비슷한 점도를 보여 시료간 유의미한 차이가 관찰되지 않았다.The results of viscosity measurement of a fat composition (oleogel+hydrocolloid+woozi) having a hydrocolloid aqueous solution concentration of 0.3% (w/v) are shown in FIG. 2. When the hydrocolloid aqueous solution concentration was 0.3% (w/v), a similar viscosity in the range of 0.10 to 0.15 Pa·s was shown, so that no significant difference was observed between samples.
한편, 하이드로콜로이드 수용액 농도가 0.5 %(w/v)인 지방 조성물 (올레오젤+하이드로콜로이드+우지)의 점도 측정 결과를 도 3에 나타내었다. 하이드로콜로이드 수용액 농도가 0.5 %(w/v)일 경우, 시료간 점도 차이가 명확하게 구분되었으며, 구아검 및 잔탄검을 사용한 군이 다른 군보다 현격하게 높은 점도를 보였다.On the other hand, the result of measuring the viscosity of the fat composition (oleogel + hydrocolloid + tallow) having a hydrocolloid aqueous solution concentration of 0.5% (w/v) is shown in FIG. 3. When the hydrocolloid aqueous solution concentration was 0.5% (w/v), the difference in viscosity between samples was clearly distinguished, and the group using guar gum and xanthan gum showed significantly higher viscosity than the other groups.
점도가 높다는 것은 조리용출도가 낮을 수 있다는 것을 의미하는데, 실제 적용시에도 조리용출도가 낮게 나오는지 하기 실험을 통해 확인하고자 하였다. The high viscosity means that the cooking dissolution rate may be low, and it was attempted to confirm whether the cooking dissolution rate is low even in actual application through the following experiment.
[실시예 3 : 지방 조성물 (올레오젤+하이드로콜로이드+우지)이 첨가된 육가공식품(패티)의 제조][Example 3: Preparation of meat processed food (patty) to which fat composition (oleogel + hydrocolloid + tallow) is added]
상기 실험예 1에서 시료간 점도 차이가 명확했던 하이드로콜로이드 수용액 농도가 0.5 %(w/v)인 지방 조성물 (올레오젤+하이드로콜로이드+우지)을 육가공식품에 적용하여 보았다. 즉, 다진 소고기 200g과 상기 실시예 2에서 제조한 하이드로콜로이드 수용액 농도가 0.5 %(w/v)인 지방 조성물 (올레오젤+하이드로콜로이드+우지) 58 g을 각각 혼합하여, 둥근 형태(직경 60 mm * 높이 15 mm)의 패티(patty)를 각각 제조하였다. 이후, 24시간 냉동시키고, 180℃의 오븐에서 구워 지방 조성물 (올레오젤+하이드로콜로이드+우지)이 첨가된 패티를 제조하였다 In Experimental Example 1, a fat composition (oleogel + hydrocolloid + tallow) having a hydrocolloid aqueous solution concentration of 0.5% (w/v), which had a clear difference in viscosity between samples, was applied to meat products. That is, 200 g of minced beef and 58 g of a fat composition (oleogel + hydrocolloid + tallow) having a hydrocolloid aqueous solution concentration of 0.5% (w/v) prepared in Example 2, respectively, were mixed to form a round shape (diameter 60 mm * height 15 mm) were prepared each patty (patty). Then, frozen for 24 hours, baked in an oven at 180° C. to prepare a patty to which a fat composition (oleogel+hydrocolloid+woozi) was added.
[실험예 2 : 지방 조성물 (올레오젤+하이드로콜로이드+우지)이 첨가된 육가공식품(패티)의 품질 확인][Experimental Example 2: Quality confirmation of meat processed foods (patties) with added fat composition (oleogel + hydrocolloid + tallow)]
본 실험예에서는 상기 실시예 3에서 제조한 지방 조성물 (올레오젤+하이드로콜로이드+우지)이 첨가된 패티의 품질을 확인하고자 조리 용출도(%)를 측정하였다. 패티의 조리 용출도는 조리 전 후의 패티의 무게 차이를 이용하여 계산하였다. (a : 조리 전 패티의 무게, b : 조리 후 패티의 무게)In this experimental example, the cooking elution degree (%) was measured in order to confirm the quality of the patty to which the fat composition (oleogel+hydrocolloid+woozi) prepared in Example 3 was added. The cooking dissolution degree of patty was calculated by using the weight difference of patty before and after cooking. (a: weight of patty before cooking, b: weight of patty after cooking)
하이드로콜로이드 종류에 따라 계산된 각각의 조리 용출도 값을 도 4에 나타내었다. 상기 실험예 1에서 점도가 높았던 구아검 및 잔탄검의 경우, 조리 용출도가 유의적으로 감소된 것을 확인할 수 있었다. 이는 지방 조성물 (올레오젤+하이드로콜로이드+우지) 첨가 샘플의 경우, 점도가 높아 조리 후에도 패티의 수분 및 지방 보유력이 우수하여 조리 용출도가 감소된 것을 의미한다. 또한, 패티의 관능미 또한 뛰어날 것으로 추론할 수 있었다. Each cooking elution value calculated according to the type of hydrocolloid is shown in FIG. 4. In the case of guar gum and xanthan gum, which had high viscosity in Experimental Example 1, it was confirmed that the cooking elution was significantly reduced. This means that the fat composition (oleogel + hydrocolloid + tallow) added sample has a high viscosity, and thus, even after cooking, the patty has excellent moisture and fat retention, so that the cooking elution is reduced. In addition, it could be inferred that Patty's sensuality was also excellent.
Claims (8)
구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상의 하이드로콜로이드(Hydrocolloid)가 혼합되며,
육가공제품에 첨가시 조리용출도를 개선시키는 것을 특징으로 하는 육가공제품 첨가용 식물성 지방 조성물.
After mixing vegetable oil and wax, homogenize and cool it to Oleogel.
Any one or more hydrocolloids selected from the group consisting of guar gum, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum, and alginate Hydrocolloid) are mixed,
A vegetable fat composition for adding meat products, characterized in that it improves the dissolution rate of cooking when added to meat products.
상기 올레오젤은,
식물성 유지와 왁스를 혼합하고 70~120℃ 에서 균질화한 후, 상온에서 겔화(gelation)가 이루어질 때까지 냉각시켜 제조한 것을 특징으로 하는 식물성 지방 조성물.
According to claim 1,
The oleogel,
Vegetable fat composition, which is produced by mixing vegetable fats and waxes, homogenizing at 70-120° C., and cooling at room temperature until gelation is achieved.
식물성 지방 조성물은,
포화지방 대체용인 것을 특징으로 하는 식물성 지방 조성물.
According to claim 1,
Vegetable fat composition,
Vegetable fat composition, characterized in that for replacing saturated fat.
상기 올레오젤은, 식물성 유지와 식물성 천연 왁스를 혼합한 후, 균질화시키고, 냉각시켜 제조한 것임을 특징으로 하고,
상기 하이드로콜로이드 수용액은, 구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상의 하이드로콜로이드를 물에 녹여 제조한 것이며,
육가공제품에 첨가시 조리용출도를 개선시키는 것을 특징으로 하는 육가공제품 첨가용 지방 조성물.
It is prepared by mixing oleogel, hydrocolloid aqueous solution and beef tallow,
The oleogel is characterized in that it is produced by mixing the vegetable oil and vegetable natural wax, homogenizing and cooling the mixture,
The hydrocolloid aqueous solution is selected from the group consisting of guar gum, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum, and alginate. It is manufactured by dissolving any one or more hydrocolloids in water.
Fat composition for adding meat products, characterized in that when added to meat products, improves the dissolution rate of cooking.
상기 하이드로콜로이드 수용액은,
구아검(guar gum), 카복시메틸 셀룰로오스(carboxymethyl cellulose), 카라기난(carrageenan), 잔탄검(xanthan gum), 젤란검(gellan gum), 알지네이트(alginate)로 구성된 군으로부터 선택되는 어느 하나 이상을 0.1~5.0%(w/v)의 농도로 함유하고 있는 것을 특징으로 하는 지방 조성물.
According to claim 4,
The hydrocolloid aqueous solution,
0.1 to any one or more selected from the group consisting of guar gum, carboxymethyl cellulose, carrageenan, xanthan gum, gellan gum, and alginate. Fat composition, characterized in that it contains at a concentration of 5.0% (w / v).
상기 올레오젤, 하이드로콜로이드 수용액 및 우지는,
20~25 : 55~65 : 10~20의 중량비로 혼합하는 것을 특징으로 하는 지방 조성물.
According to claim 4,
The oleogel, aqueous hydrocolloid and tallow,
20-25: 55-65: Fat composition characterized by mixing in a weight ratio of 10-20.
Manufactured by adding the fat composition of claim 4 to meat, a meat processing product with reduced saturated fat, characterized by improved cooking elution.
상기 육가공제품은,
패티(patty)인 것을 특징으로 하는 포화 지방이 저감된 육가공제품.The method of claim 7,
The meat products,
A meat processing product with reduced saturated fat, characterized in that it is a patty.
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| US5770254A (en) * | 1994-10-21 | 1998-06-23 | Healthy Foods Solutions, Inc. | Reduced-fat compositions and methods for preparing and using same |
| KR101055646B1 (en) | 2009-07-07 | 2011-08-10 | 주식회사농심 | Method for reducing saturated fat acid and oil compound reduced saturated fat acid |
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